This is a lighter tiramisu than the traditional version, without custard or coffee, and it reminds me of those chocolate orange balls you get at Christmas-time that break into segments when you tap them. Make ahead, as it tastes even better left to chill overnight and enjoyed the following day.
Makes 6 serves
Takes 20 minutes plus chilling time
Ingredients
Chocolate cream
250ml cream
4 tbsp cocoa powder
¼ cup icing sugar
Mascarpone cream
250g mascarpone
¼ cup icing sugar
1 tsp vanilla extract
4 egg whites
Tiramisu
½ cup Grand Marnier
½ cup water
1 orange, zested & juiced
18 savoiardi (ladyfinger) biscuits
8 tbsp orange marmalade
3 tbsp cocoa powder
50g dark chocolate, finely grated
Method
To make the chocolate cream, place the cream, cocoa powder and icing sugar in a bowl and beat with an electric mixer until soft peaks form. Put to one side.
To make the mascarpone cream, beat together the mascarpone, icing sugar and vanilla in a large bowl. In a separate bowl, whisk the egg whites until stiff peaks form. Add 2 heaped tablespoons of egg whites back into the mascarpone to loosen it, and then fold in the rest of the egg whites so you have a light, frothy cream. Put to one side.
Mix Grand Marnier, water, orange zest and orange juice together in a small bowl. Soak the biscuits one by one for a few seconds, squeezing out any excess liquid and placing on a plate once soaked. Halve the biscuits and place in a single layer in the bottom of six glass tumblers or serving bowls. Spoon some marmalade over the biscuits, followed by a layer of chocolate cream and a layer of mascarpone cream. Repeat the layers until all of the ingredients have been used, ending with the mascarpone. Chill for at least an hour, or overnight.
To serve, dust with cocoa powder and sprinkle with dark chocolate.
**Tip
Grand Marnier is an orange-flavoured cognac. You can substitute brandy, rum or Amaretto instead.
Makes 1 large pie
Takes 55 minutes
Ingredients
5 medium pears
½ cup plain flour
½ cup almond flour
Pinch of salt
¾ tsp baking powder
½ tsp ground cinnamon
½ tsp ground cardamom
2 eggs
¼ cup natural yoghurt
¼ cup olive oil
¼ cup honey, or maple syrup
1 tsp vanilla essence
Method
Preheat oven to 180°C.
Grease a 20cm round baking dish or skillet pan.
Core the pears. Dice two of the pears finely, and thinly slice the remaining three pears to arrange on the top of the cake.
In a medium bowl, mix together the flour, almond flour, salt, baking powder, cinnamon and cardamom.
In another bowl, beat the eggs and add the yoghurt, olive oil, honey, vanilla essence and diced pears, mixing to combine. Add the wet mixture to the dry mixture and fold together until just mixed. Pour the batter into the pre-greased baking dish. Arrange the sliced pairs over the top of the cake.
Bake for 35–40 minutes, until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and cool for 10–15 minutes. Dust with icing sugar just before serving.
]]>Roasting carrots brings out their natural sweetness, but even better – it makes this a one-tray soup! Simple, healthy and delicious. Avoid blending the cooked orange slices as the pith makes this soup too bitter, but feel free to play around to get your preferred balance. A knob of ginger is a great flavoursome addition and also helps fight colds in winter, too!
Makes 4 serves
Takes 40 minutes
Gluten-free | Dairy-free | Vegan
Ingredients
500g carrots, cut into wedges
2 onions, peeled and cut into wedges
1 head garlic, top cut off
2 tsp fennel seeds
1 tsp cumin seeds
2 tbsp olive oil
2 oranges
2 cups vegetable stock
Method
Preheat oven to 180°C.
Line a roasting tray with baking paper and add the carrots, onions, garlic, fennel seeds and cumin seeds. Drizzle with olive oil, and gently toss to coat. Slice one of the oranges into rounds and place on top of the carrots. Roast for 25-30 minutes, until the carrots are soft and lightly browned.
Zest and juice the remaining orange. Discard the cooked orange slices and squeeze out the cooked garlic, discarding the skins. Add orange zest and juice to a blender along with the garlic, the carrots and all of their juices. Season with salt and freshly ground black pepper. Add half of the vegetable stock and blend, adding more stock as necessary, until you have a smooth soup. Taste, and adjust seasoning if needed.
Serve hot with a drizzle of olive oil and some freshly ground black pepper.
Tip Add coconut cream or natural yoghurt before serving to make this soup smooth and creamy.
]]>
Gluten-free Dairy-free
Makes 4 serves
Takes 40 minutes
Ingredients
2 tbsp olive oil
4 rashers streaky bacon (or leftover Christmas ham), diced
½ cup cabbage, thinly sliced
½ red onion, thinly sliced
4 cups cooked potatoes, roughly diced
1 tbsp capers
1 small handful parsley, roughly chopped
1 egg, beaten
3 tbsp fine polenta, or breadcrumbs
Quick tartare sauce
1 egg yolk
2 cloves garlic, crushed
1 tsp white wine vinegar
1 small lemon, zested & juiced
1 tsp wholegrain mustard
½ cup vegetable oil
3 tbsp capers, drained & chopped
3 tbsp gherkins, drained & chopped
1 small shallot, finely chopped
1 small lemon, zested & juiced
3 tbsp fresh parsley, finely chopped
Method
Heat the oil in a large frying pan over medium heat. Add the bacon (or ham) and fry until browned. Add cabbage and onion and saute for 1-2 minutes, until softened. Remove the pan from the heat and spoon cabbage mixture into a large bowl.
Add the potatoes, mixing to combine, mashing the potatoes slightly but leaving some chunky. Add the capers, parsley and egg, and season with salt and freshly ground black pepper.
Portion the mixture into evenly-sized patties, flattening each patty with your hands. Coat lightly in polenta, and place in the fridge for 30 minutes, to firm up.
To make the quick tartare sauce, add the egg yolk, garlic, vinegar, 1 tsp of lemon juice and mustard to the small bowl of a food processor. Blend to combine, and then with the food processor still running, slowly add the oil, a few drops at a time, until the oil is incorporated and the mixture has emulsified. Add salt and freshly ground black pepper, adjusting the seasoning as necessary.
When you’re ready to cook, return the pan to the heat and add some extra oil, if needed. Fry each bubble & squeak cake for 2-3 minutes on each side, until crispy and browned.
Serve with extra parsley leaves and a decent drizzle of tartare sauce.
Tip
There is so much scope to add anything you like to this recipe – leftover roast vegetables, corn, different herbs, salmon or smoked fish, or simply leave them as potato cakes and served topped with a poached egg.
Method
This is such an easy bread recipe, and it turns out perfectly every time. You can bake the focaccia plain with salt or add ingredients into the bread before baking for a glorious seasonal twist. Here I’ve used spring onions and asparagus for a spring brunch recipe!
Makes 4 serves | Takes 60 minutes
Ingredients
Focaccia bread
¾ cup warm water
½ tsp sugar
1 ½ tsp instant yeast
6 tbsp good quality olive oil
1 ¾ cups high-quality flour
1 tsp salt
1 tbsp flaky salt, for topping
Spring toppings
1 handful asparagus, trimmed
1 handful spring onions, trimmed
½ cup crème fraiche
Method
Preheat oven to 100ºC.
Place the warm water, sugar and yeast in a small bowl and stir gently. Leave to stand for 5 minutes, until foamy.
In a large bowl, mix together 1 cup of flour and the salt. Make a small well in the centre and pour in the yeast mixture. Mix together gently until combined.
Add 2 tablespoons of olive oil and mix until combined.
Gradually at the remaining flour and turn out onto a floured surface, kneading gently until you have a smooth ball of dough.
Grease a skillet or a shallow pan with 2 tablespoons of olive oil and place the dough in the middle, gently pressing it into a flat disk to take on the shape of the pan. Drizzle with 2 more tablespoons of olive oil.
Cover pan with a clean tea towel.
Place pan in the oven and turn the oven off. Let the bread rise for 20 minutes. Remove the pan from the oven and remove the tea towel.
Preheat oven to 200ºC.
Gently press down on the bread with your fingers, to create little dimples all over.
To make spring focaccia:
Trim the asparagus and spring onions to size and place lengthways across the focaccia. Sprinkle with sea salt and drizzle with extra olive oil. Bake for 20 minutes, or until golden brown. Allow to cool slightly on a rack before dotting with crème fraiche before serving.
]]>Serves 4 | To prep 10 minutes | To cook 1½ hours
Vegan | Vegetarian
Gluten Free | Dairy Free
Ingredients
1 cup black sticky rice
3 cups water
½ teaspoon salt
½ cup sugar
1 teaspoon vanilla extract
½ cup coconut milk
1 cup coconut cream
1 tablespoon white sugar
1½ teaspoons flaky sea salt
1 pandan leaf (optional)
1 x 440g can whole lychees, drained
Method
Bring the rice, water and salt to the boil in a large, heavy-based saucepan. Cover, reduce the heat to low and simmer for 45 minutes. The rice should be nearly cooked and still wet. Add the sugar, vanilla and coconut milk, and simmer for 30 minutes with the lid off, stirring occasionally, until the mixture thickens and the rice is cooked al dente. Remove from the heat.
For the salted coconut cream, combine the coconut cream, sugar and salt in a small, heavy-based saucepan. Add the pandan leaf (if using). Bring to a boil over a low heat and simmer for about 10 minutes until thickened slightly. Remove the pandan leaf and set aside to cool.
Divide the rice pudding between four bowls, top with lychees and drizzle with salted coconut cream. Serve slightly warm or at room temperature.
Tip The pandan leaf adds an authentic Asian flavour, but isn’t necessary. You can easily find pandan leaves in the frozen aisle of your local Asian supermarket.
Variation To make this dish beautiful and extra-special, top with some edible flowers.
]]>
Serves 4 | To prep 30 minutes | To cook 3 hours
Ingredients
Ragu
1 x size-18 duck, head and feet removed
4 tablespoons olive oil
salt and freshly ground black pepper
1 large onion, cut into 4 thick rounds
2 red onions, diced
4 cloves garlic, finely chopped
2 stalks celery, finely sliced
2 cups red wine
2 x 400g cans chopped tomatoes
1 tablespoon balsamic vinegar
½ cup golden raisins
1 tablespoon finely chopped fresh rosemary
2 bay leaves
400g fresh lasagne sheets
Pangritata
½ cup fresh breadcrumbs
1 clove garlic
1 tablespoon olive oil
Method
Preheat your oven to 180°C.
Pat the duck dry, inside and out, with paper towels and rub all over with half the olive oil, and salt and pepper. Place the onion in a roasting pan and set the duck on top. This will keep the bird raised above the fat, which renders out while cooking, keeping the skin crispy. Cook for 2 hours or until the duck is golden-brown and cooked through. Remove from the oven and cool.
Remove the crispy duck skin and set aside. Pull the meat off the carcass and shred any larger chunks into bite-sized pieces.
Heat the remaining olive oil in a large saucepan over a medium heat and sauté the red onion, garlic and celery for 8–10 minutes until soft. Add the wine and reduce for 10 minutes. Stir in the duck meat, tomatoes, balsamic vinegar, raisins, rosemary and bay leaves. Reduce the heat and simmer for 1 hour, stirring occasionally. Remove the bay leaves and set aside.
To make the pangritata, place the reserved duck skin, breadcrumbs and garlic in a food processor and blitz until the mixture resembles fine crumbs. Heat the olive oil in a frying pan and fry for 3–5 minutes until golden and crisp.
Bring a large saucepan of salted water to the boil. Cut the pasta sheets into long strips, about 2.5cm wide. Cook for 2–3 minutes until al dente. Drain and drizzle with a splash of olive oil.
To serve, toss the cooked pasta in the ragu and top with a sprinkling of pangritata.
]]>Makes 12 large biscuits
Preheat the oven to 180 degrees.
Ingredients
1 ½ cup rolled oats (if you have rolled oats, just blitz them in the blender for a few seconds to break them down a bit)
1 cup flour
1 cup desiccated coconut
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 cup brown sugar
½ cup coconut oil
3 tbsp golden syrup
1 tsp vanilla extract
1 tbsp soy milk
Method:
Preheat oven to 180C.
In a large mixing bowl, add the oats, flour, coconut, baking soda, salt and cinnamon and mix until fully combined.
Cream the coconut oil and brown sugar together and then add the golden syrup and vanilla.
Mix the dry ingredients into the wet ingredients by hand, stirring until the mixture is very crumbly.
Mix in the soy milk. Add a tiny bit more if needed, until the mixture is sticky enough to roll into balls.
Form balls slightly smaller than a golf ball and place on a baking tray lined with baking paper.
Bake for 15 minutes – the edges should be firm and the tops lightly browned. They will be soft but will firm up while cooling. Remove from the oven and allow to cool for a few minutes before transferring to a wire cooling rack to cool completely.
Serves: 4
Takes: prep 10 minutes | cook 30 minutes
Gluten Free l Dairy Free
Ingredients
1 tablespoon olive oil
2 cured chorizo sausages, sliced
4 chicken drumsticks, skin on
1 onion, diced
2 cloves garlic, finely chopped
1 large fresh red chilli, finely sliced
2 red capsicums, chopped into strips
2 teaspoons sweet smoked paprika
1 teaspoon turmeric (or saffron threads)
½ cup dry white wine
1 x 400g can chopped tomatoes
300g Arborio rice
600ml chicken stock
½ cup frozen peas
handful fresh parsley leaves, roughly chopped
lemon wedges to serve
Method:
Heat the olive oil in a paella pan or a large frying pan over a medium heat and pan-fry the chorizo until lightly browned. Remove and set aside.
Using the same pan and residual chorizo oil, brown the chicken drumsticks on both sides until lightly browned. Remove and set aside.
In the same pan, sauté the onion, garlic and chilli for 2–3 minutes until softened. Add the capsicum, paprika and turmeric (or saffron), and cook for a further minute. Add the wine and reduce for 1 minute. Stir in the tomatoes. Return the chorizo and chicken to the pan, sprinkle over the rice, and pour in the chicken stock. Bring to the boil, reduce the heat to low and cook for 15–20 minutes, uncovered, until the rice is tender and the stock has been absorbed.
Scatter the peas over the rice, cover and rest for 10 minutes.
Sprinkle with parsley and serve with fresh lemon wedges.
]]>
Makes 4 serves
Takes 5 minutes plus overnight soaking time
Use
Ingredients
1 cup jumbo rolled oats
½ cup slivered almonds, plus extra for serving
1 cup raspberries
565g can lychees, drained and syrup reserved
1 cup natural yoghurt
½ cup coconut milk
1 Tbsp rosewater
½ tsp vanilla extract
Method
Combine oats, almonds, half of the raspberries, half of the lychees, lychee syrup, yoghurt, coconut milk, rosewater and vanilla in a large bowl. Cover, and refrigerate overnight.
In the morning, check the consistency and add a little more coconut milk if you’d like a looser muesli. Divide between 4 bowls (or sealable jars if you’re making breakfast for the week), top with remaining lychees and raspberries and a sprinkling of extra almonds.
Tip: You can make this breakfast gluten-free by using gluten-free oats, or naturally gluten-free grains like quinoa or buckwheat. You will need to cook quinoa or buckwheat according to packet directions before you soak them. To make this dairy-free
]]>Serves: 4
To prep: 20 minutes | To cook: 15 minutes
Gluten-free
Ingredients
Quinoa salad
1½ cups quinoa
2 cups water
Yoghurt mint dressing
1 cup fresh mint leaves
¼ cup natural yoghurt
salt and freshly ground black pepper
Avocado salsa
1 avocado, flesh finely diced
½ cup corn kernels
2 ripe tomatoes, deseeded and finely diced
½ red onion, finely diced
zest and juice of 2 lemons
To assemble
4 salmon fillets, skin on
1½ tablespoons extra virgin olive oil
1 head broccoli, broken into florets and blanched
handful green beans, trimmed and blanched
1 spring onion, finely sliced
½ cup fresh dill sprigs
1 tablespoon baby capers, drained and chopped
pinch of ground cumin
Method
Heat a saucepan over a medium heat and toast the quinoa for 2–3 minutes or until aromatic. Pour in the water and bring to the boil. Reduce the heat to low, cover and simmer for 15 minutes or until the water is absorbed. Transfer the quinoa to a large bowl and cool for 10 minutes.
To make the yoghurt dressing, chop half the mint and combine with the yoghurt in a small bowl. Season with salt and pepper.
To make the salsa, combine the avocado, corn, tomato and red onion in a medium-sized bowl. Squeeze in the juice of half a lemon and gently toss to combine. Season with salt and pepper.
Cut slits in the skin of each salmon fillet and transfer to a plate. Drizzle over 2 teaspoons of the extra virgin olive oil, and season with salt and pepper. Heat a frying pan over a medium-high heat. Cook the salmon, skin-side down, for 3 minutes, then turn and cook for 1–2 minutes. Transfer to a plate to rest.
Add the broccoli, beans, spring onion, dill sprigs, capers, cumin, lemon zest and the remaining lemon juice, mint and oil to the cooled quinoa. Gently toss to combine. Serve with the salmon and avocado salsa, with yoghurt dressing on the side.
]]>Serves: 4
To prep: 10 minutes + marinating time | To cook: 5 minutes
Gluten-free
Dairy-free
Ingredients
¼ cup fish sauce
1 tablespoon soy sauce
3 tablespoons sugar
2 tablespoons vegetable oil
2 stalks lemongrass, outer leaves removed and finely sliced
1 red onion, finely chopped
2 cloves garlic, finely chopped
500g pork tenderloins, sliced
16 bamboo skewers, soaked for 20 minutes in water
Method
Stir together the fish sauce, soy sauce, sugar and oil until the sugar is completely dissolved.
Add the lemongrass, red onion, garlic and pork, and mix to coat the meat evenly. Cover and allow to marinate at room temperature for 30 minutes or refrigerate overnight.
Slide 2–4 slices of pork onto each skewer so that the meat is flat with the skewer going through the meat several times to create an S-shape.
Heat a dry, non-stick skillet pan or barbecue grill plate to high. Working in batches, cook the skewers until charred and crisp, about 2–3 minutes per side.
To make it Paleo: Leave out the soy sauce or substitute with coconut aminos.
]]>
Makes 4 serves
Takes 1 hour
Dairy-free
Ingredients
Reserved turkey carcass
and/or bones
2 bunches spring onions
1 thumb-size piece of ginger, peeled & grated
1 head garlic, halved crosswise
2 tbsp miso paste
2 litres chicken stock
1 litre water
2 tbsp soy sauce
1 tbsp fish sauce
50g shiitake mushrooms, sliced
200g ramen noodles
2 cups leftover turkey meat, shredded
2 cups green cabbage, shredded
2 zucchini, julienned
2 tbsp black & white sesame seeds
1 fresh green chilli
2 sheets nori
Method
Place turkey carcass/bones, pan juices, the whites of the spring onions (reserve the greens for garnish), ginger, garlic, miso paste, chicken stock and water into a large saucepan and bring to a boil. Reduce heat and simmer, skimming occasionally, for 45 minutes, until slightly reduced.
Strain soup into a clean pot, and add soy sauce and fish sauce. Return to a simmer, add mushrooms and cook for 4–5 minutes, until tender. Taste, and season with salt and freshly ground black pepper.
Cook noodles according to packet directions, and split evening between 4 bowls. Top with shredded turkey, cabbage, zucchini ribbons and mushrooms.
Toast sesame seeds in a small, dry frying pan over medium heat.
Ladel broth over turkey and noodles and garnish with thinly sliced spring onion, sesame seeds, finely sliced green chilli and squares of nori.
Tip If you don’t feel like souping it, freeze the turkey bones and make this when the weather starts to cool!
]]>
Makes: 4 serves
Takes: 15 minutes
Dairy-free
Ingredients
1 Tbsp flour
2 Tbsp polenta
1 Tbsp turmeric powder
1 tsp ground cumin
600g firm white-fleshed fish, skinned & deboned
2 Tbsp rice bran oil
1 avocado
1 lime
12 tortillas
¼ red cabbage, sliced
2 spring onions, sliced
Small handful coriander leaves
¼ cup pickled red onions*, to serve
Jalapeño peppers,
to serve (optional)
Salt & pepper
Method
In a snaplock bag, combine flour, polenta, turmeric and cumin. Season well with salt and pepper. Dice fish into bite-sized pieces and add to the bag, tossing well to coat.
Heat a frying pan over a medium heat and add the oil. Gently add the fish pieces and cook, flipping them once, until golden and cooked through.
Roughly mash avocado with a squeeze of lime juice and season with salt and pepper.
Heat tortillas in the microwave or a dry pan according to packet instructions.
Fill each tortilla with a dollop of avocado, a few pieces of fish, red cabbage, spring onions and coriander. Finish with a tangle of pickled red onions, and jalapeños if you’re feeling spicy.
]]>Is there anything more satisfying than biting into a sticky, glazed chicken wing? These make great party nibbles, or use the marinade on larger pieces of chicken, like drumsticks or thighs, and serve with steamed greens and rice for a main meal.
Serves: 4
Takes: prep 10 minutes | cook 35 minutes
Dairy Free
Ingredients
12 chicken wings
1⁄2 cup hoisin sauce
1⁄2 cup honey
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
1 teaspoon Chinese five-spice
1 tablespoon sesame seeds
1 spring onion, finely sliced on the diagonal
handful fresh coriander leaves
Method:
Preheat your oven to 200°c. Line a large roasting pan with baking paper.
Combine the chicken wings, hoisin sauce, honey, ginger, garlic and Chinese five-spice in a large bowl, tossing the chicken wings until coated. Place in a single layer on the lined tray and sprinkle with sesame seeds.
Bake for 35 minutes or until sticky and golden.
Garnish with spring onion and coriander leaves to serve.
]]>Makes one 26cm cake | To prep 15 minutes | To cook 30 minutes
Cake
100g butter, softened
1 cup sugar
2 eggs
1 teaspoon baking soda
2 tablespoons warmed milk
8 decent-sized feijoas, flesh scooped out and mashed
250g sour cream (or buttermilk or yoghurt)
1½ cups self-raising flour
Poached fruit topping
2 cups feijoa flesh, in chunks
2 cups red wine, approximately
2 tablespoons brown sugar
1 cup fresh or frozen raspberries (or other berries)
Method
Preheat your oven to 150°C. Grease a 26cm ring tin.
Cream the butter and sugar together until light and fluffy. Beat in the eggs, one by one. Dissolve the baking soda in the warmed milk and add to the bowl. Fold in the feijoas, sour cream (or buttermilk or yoghurt) and flour. Pour into the greased tin.
Bake for 30 minutes or until cooked through and a skewer inserted into the centre of the cake comes away clean.
To make the poached fruit topping, place the feijoas in a medium-sized saucepan with enough red wine to cover. Bring to a gentle simmer and poach the fruit for 10 minutes, or until the wine has slightly reduced. Add the brown sugar and berries and slowly heat through.
Pour the topping over the warm cake and serve with yoghurt, crème fraîche or whipped cream.
Makes: 12 scones
Takes: 30 minutes
Ingredients:
4 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp mixed herbs
½ tsp cayenne pepper
2 cups tasty cheese, grated
125g butter, grated
2 eggs
1 cup sour cream
1 cup milk, plus more to adjust if necessary
100g feta, crumbled
Large handful baby spinach
Salt & pepper
Method: Preheat oven to 180°C. Line an oven tray with baking paper.
In a large bowl, sift together the flour, baking powder and baking soda. Mix in the herbs, cayenne pepper, tasty cheese and butter, and season with salt & pepper.
In a separate bowl, beat the eggs and sour cream. Add the milk and whisk until combined.
Fold the wet ingredients into the dry ingredients, adding this feta and spinach once the mixture is almost combined, adding more milk if needed to bring the dough together. Turn out onto a floured surface.
Using your hands, gently pat the dough into a flat round circle, 5-6cm tall. Dust with extra flour if the mixture is sticky. Cut into 12 wedges and place on prepared oven tray.
Bake for 13-15 minutes, until golden brown and slightly firm to the touch. Allow to cook slightly on the tray before serving.
]]>Makes: 4–6 serves
Takes: 50 minutes
Dairy-free | Gluten-free
Ingredients:
800g small–medium beetroots
2 Tbsp balsamic vinegar
1 Tbsp honey
3 Tbsp olive oil
1 cup green Puy lentils
1 orange, juiced
¼ red cabbage, finely sliced
4 radishes, thinly sliced
½ red onion, thinly sliced
Handful Italian parsley leaves
Handful purple basil leaves
100g feta, crumbled
Salt & pepper
Method: Preheat your oven to 200°C. Line an oven tray with baking paper. Peel beetroot and cut into quarters. Drizzle over vinegar, honey and half the oil. Season with salt and pepper. Roast for 40 minutes, or until tender. Cook lentils according to packet instructions. Drain and allow to cool slightly. Season with salt and pepper. Add the remaining oil and the orange juice. Toss well to coat. To the dressed lentils, add the cooked beetroot, red cabbage, radishes and red onion. Top with parsley, basil and crumbled feta.
Tip: Your lentils will cook faster if you don’t add salt to the water. Season the lentils after cooking instead.
]]> Makes: 10 serves
Takes: 1½ hours plus overnight setting time
Ingredients:
Cheesecake
250g wine biscuits
100g butter, melted
250g mascarpone, at room temperature
500g cream cheese, at room temperature
¾ cup caster sugar
1 tsp vanilla extract
1 lemon, zest only
4 Tbsp flour
3 eggs
Salted caramel sauce
1 cup sugar
90g butter, cubed
½ cup cream
1 tsp salt
Method: Preheat your oven to 180°C. Grease and line a 23cm spring-form cake tin.
Place biscuits in the bowl of your food processor and pulse until the mixture resembles fine breadcrumbs. Add butter, and process until combined. Press firmly and evenly into the base of the cake tin. Refrigerate for at least 30 minutes.
Beat mascarpone, cream cheese, sugar, vanilla and lemon zest until smooth. Gently beat in flour and then add eggs, one at a time, until just combined. Pour mixture into the tin, covering the base. Bake for 50–55 minutes, or until just set and the centre is still slightly wobbly. Let the cheesecake cool completely, then cover and refrigerate for at least 3 hours, or overnight.
To make the caramel sauce, heat sugar in a heavy saucepan, stirring constantly with a rubber spatula, until sugar has melted into a thick amber-coloured liquid. Add butter and keep stirring until the butter is completely melted. Slowly and carefully drizzle in cream. Allow to boil for 1 minute. Remove from the heat and stir in salt. Allow to cool completely.
When the cheesecake is set, run a hot knife around the inside edge to remove it from the tin. Top with a generous drizzle of salted caramel sauce.
]]>Makes: 8–10 as an entrée
Takes: 25 minutes
Dairy-free | Gluten-free
Ingredients:
20 green beans, trimmed
10 rashers streaky bacon, halved
Salt & pepper
Method: Preheat your oven to 200°C. Line an oven tray with foil and place a metal cooling rack on top (the foil will catch the drips, making your clean-up even easier). Take a bean and, starting at one end, wrap a piece of bacon around the bean in a twist. Place on the cooling rack with the ends of the bacon tucked underneath. Repeat until all of the beans have been wrapped. Roast the beans for 18–20 minutes, or until the bacon is golden and crispy. Remove from the oven, season with salt and pepper to taste and serve immediately.
]]> Makes: 6 as an entrée
Takes: 30 minutes
Ingredients:
12 asparagus spears
2 slices white bread, crusts removed
30g butter plus extra for buttering bread
30g flour
1 cup milk
2 tsp wholegrain mustard
½ red onion, finely diced
½ cup Tasty cheese, grated
½ cup Parmesan cheese, grated
Salt & pepper
Method: Preheat your oven to 180°C. Line an oven tray with baking paper. Trim asparagus spears so they are slightly longer than the width of the bread. In a small saucepan over a low-medium heat, melt butter. Add flour and stir briskly for 1 minute until a paste has formed. Gradually add milk, stirring thoroughly until you have a thick sauce. Season with salt and pepper. Add mustard, red onion and both cheeses. Remove from the heat. Butter each slice of bread and turn it over. Spread the other side of each slice with the cheese mixture. Place an asparagus spear in the centre of each slice of bread and roll it up on a diagonal. Place the asparagus cheese rolls on the lined oven tray, seam-side down. Bake for 10–12 minutes until the cheese mixture is oozing and the bread is golden. Allow to cool for a couple of minutes before serving.
]]> Makes: 4 serves
Takes: 15 minutes
Ingredients:
1 Tbsp rice bran oil
4 rashers streaky bacon
8 eggs
¼ cup milk
½ cup Tasty cheese, grated
½ tsp smoked paprika
½ tsp cayenne pepper
4 large tortilla wraps
4 Tbsp aïoli*
4 Tbsp tomato relish
4 cups baby spinach
4 roasted capsicums, drained
1 cup black beans, cooked & drained
Small handful coriander leaves
4 Tbsp sour cream salt & pepper
*click here to see our homemade aïoli recipe
Method: Heat a frying pan over medium-high heat, and add oil. Cook bacon until crispy, 7–8 minutes. Remove and drain on a paper towel. Reheat the same pan, reducing heat to medium-low. In a bowl, beat eggs and add milk, cheese, paprika and cayenne pepper. Season well with salt and pepper. Pour the mixture into the pan and scramble until cooked through, about 3 minutes. Spread each tortilla with a tablespoon each of aïoli and tomato relish. Divide spinach, capsicums, black beans and coriander between the 4 tortillas. Top with bacon and the scrambled egg. Roll up the tortillas burrito-style, cut them through the middle and serve with a dollop of sour cream on each half. Add a splash of your favourite hot sauce if you like things spicy!
]]>Making crostini
Preheat your oven to 160°C. Slice a stale baguette or loaf of bread into slices around half a centimetre wide. Toss slices in a few generous glugs of olive oil, and season with a little salt. Spread out on an oven tray and bake for 15–20 minutes, until crispy and lightly golden. Store in an airtight container for up to 2 weeks.
Tomato & basil bruschetta
Rub crostini with half a garlic clove. In a bowl mix together quartered cherry tomatoes, shredded basil leaves and finely diced red onion. Add a splash of red wine vinegar and a dash of olive oil. Season with salt and pepper. Spoon tomato mixture plus some of the juices onto crostini, and serve straight away.
Smashed pea, avocado & feta crostini
In a small bowl, roughly mash half a cup of cooked peas, half a cup of cooked edamame beans, half an avocado and 50g of crumbled feta. Add the zest and juice of 1 lemon, half a teaspoon of toasted fennel seeds and plenty of salt and pepper to season. Taste and adjust seasonings if necessary. Top with pea tendrils and thin slices of radish for a pop of contrasting colour.
Marinated courgette & cream cheese crostini
Thinly ribbon lengths of courgette, and place in a small bowl with the zest and juice of 1 lemon, plus salt and pepper to season. Slather your crostini with cream cheese, top with coils of courgette and garnish with finely sliced fresh mint.
Makes: 8–10 as an entrée
Takes: 20 minutes
Ingredients:
Dip
1 Tbsp butter
2 cloves garlic, crushed
2 x 400g cans corn kernels, drained
1–2 Tbsp jalapeños, finely chopped (to taste)
½ tsp ground coriander
1 tsp cumin seeds
½ tsp smoked paprika
1 Tbsp lime juice
100g feta
3 Tbsp mayonnaise
Small handful coriander, chopped
Chips
4 Lebanese flatbreads, or pita breads
Olive oil spray
½ tsp ground coriander
½ tsp smoked paprika
Salt & pepper
Method: In a heavy-bottomed frying pan over a medium-high heat, melt butter and brown the garlic for 30 seconds. Add corn and fry it, trying not to stir it too often, but making sure it doesn’t stick to the bottom of the pan too much, for 4–5 minutes, until the kernels are charred and golden. Add jalapeños, coriander, cumin seeds and paprika and cook for another minute. Add lime juice, stir well to scrape the crunchy bits from the bottom of the pan, then take it off the heat. Once the corn mix has cooled slightly, stir through feta, mayonnaise and coriander.
Preheat your oven to 180°C. Cut breads into wedges and spray with oil, then dust with coriander, paprika and salt and pepper to taste. Bake for 8–10 minutes, until golden and crisp. Serve the dip with warm pita chips, extra wedges of lime and a sprinkling of coriander as a garnish.
Tip: I like to use a frying pan that isn’t non-stick because it means you can get a really good char on the corn. Adding the lime juice when the pan is just coming off the heat will deglaze all of the delicious crispy bits! Flavour Central.
Leftovers? Make an epic Mexican corn toasted jaffle — click here to see our jaffle method.
]]>Makes: 16
Takes: 15 minutes plus setting time
Gluten-free | Dairy-free
Ingredients:
400g pitted dates
70g desiccated coconut
100g ground almonds
4 Tbsp cocoa powder, plus extra for rolling
1 orange, zest & juice
1 tsp vanilla extract
½ tsp salt
½ tsp dried chilli flakes
Method: Add all of the ingredients to a food processor and blitz until the mixture is smooth and starting to come together in the bowl. Take spoonfuls of mixture and, with clean hands, roll them into even-sized balls. Place some extra cocoa powder in a shallow dish and roll each ball in cocoa until covered. Refrigerate for 30 minutes, until firm, and then serve either straight from the fridge or at room temperature. These balls will keep for up to 10 days in an airtight container.
Variation: Omit the orange zest and juice and instead add 2–3 drops of peppermint extract for a chocolate-peppermint twist. Roll balls in desiccated coconut to finish.
]]>Makes: 6 serves
Takes: 50 minutes
Ingredients:
2 Tbsp olive oil
2 onions, diced
3 cloves garlic, crushed 100g butter
100g flour
1 litre milk
1 tsp freshly grated nutmeg
4 chicken breasts, cooked & shredded
1 cup cooked spinach leaves, drained well
1 cup cottage cheese
1 cup Parmesan
2 lemons, zest & juice
1 tsp fennel seeds
1 tsp chilli flakes
1 tsp ground coriander
200g fresh lasagne sheets
2 cups mozzarella, grated
Salt & pepper
Method: Preheat your oven to 180°C. Heat oil in a large frying pan. Add onion and a pinch of salt and cook for 3–4 minutes until translucent, stirring occasionally. Add garlic and cook for another 2 minutes. Remove from the heat and allow to cool.
To make the béchamel sauce, melt butter in a heavy-based saucepan. Add flour and stir briskly for 1 minute until a paste has formed and the flour is starting to cook off. Gradually add the milk, stirring thoroughly until you have a thick sauce. Add nutmeg and season with salt and pepper. Remove from the heat.
In a large bowl, combine chicken, spinach, cottage cheese, Parmesan, lemon zest and juice, fennel seeds, chilli and coriander. Add cooked onions and mix well. Mix half of the béchamel sauce through the chicken mixture.
Spread half a cup of reserved béchamel sauce over the base of a baking dish. Cover with a quarter of the pasta, cutting the sheets to fit if necessary. Spread 1 cup of the chicken mixture over the pasta, then cover with another quarter of the pasta. Repeat until the chicken mix and pasta has been used up, finishing with a layer of pasta. Spoon the remaining béchamel sauce over the final layer of pasta, and sprinkle evenly with mozzarella.
Bake for 30 minutes, or until the top is brown and bubbling. Leave to stand for 10 minutes before serving.
]]>Makes: 6 serves
Takes: 3½–4½ hours
Ingredients:
1kg beef brisket
200g chipotle sauce
1 onion, diced
4 cloves garlic, crushed
1 cup dark beer
1 cup beef stock
2 Tbsp Worcestershire sauce
1 Tbsp brown sugar
1 tsp smoked paprika
1 tsp ground cinnamon
1 tsp ground cumin
2 courgettes, ribboned
2 cups cabbage, shredded
1 cup diced pineapple
Small handful coriander leaves, roughly chopped
1 Tbsp jalapeño, diced
½ red chilli, finely diced
1 Tbsp lime juice
2 Tbsp olive oil, plus extra for brushing buns
6 brioche burger buns
½ cup aïoli*
*click here to see our homemade aïoli recipe
Method: Preheat your oven to 160°C. If your brisket doesn’t easily fit into your casserole dish, cut it into smaller chunks. Add brisket, chipotle, onion, garlic, beer, beef stock, Worcestershire sauce, sugar and spices to the dish — the meat should be just covered in liquid. Cover with a tight-fitting lid and roast for 3–4 hours until the meat is tender and falls apart easily with a fork. Check the meat every hour — if it starts to look dry, add some extra beef stock or water.
Once cooked, remove the beef and shred it using 2 forks. Reduce the remaining cooking liquid by half. You may need to spoon residual fat off the top of the liquid with a ladle. Add the beef back to the reduced sauce and toss to coat. Season with salt and pepper.
To make the slaw, combine the courgettes, cabbage, pineapple, coriander, jalapeño and chilli in a medium-sized bowl. Whisk together lime juice and 1 tablespoon oil and drizzle this over the slaw, tossing to combine. Season with salt and pepper.
Halve burger buns widthways and brush lightly with remaining olive oil. Place buns oil-side down in a dry frying pan and toast lightly over a medium heat until slightly charred on the edges. Remove from the pan.
Spread aïoli evenly across the burger-bun bottoms and top with a generous handful of beef brisket. Add the pineapple slaw and the bun lid. Secure the burger with a skewer if needed.
]]>Makes: 4 serves
Takes: 25 minutes
Gluten-free
Ingredients:
200g haloumi cheese
2 Tbsp honey
2 Tbsp olive oil
1 lemon, sliced
Small handful fresh oregano leaves
Salt & pepper
Method: Preheat your oven to 180°C. Slice haloumi into thick slices and place in an ovenproof dish. Drizzle over honey and olive oil. Scatter lemon slices and oregano leaves around the haloumi, and season with salt and pepper. Bake for 18–20 minutes, or until golden-brown and bubbling. Serve immediately.
]]>Makes: 4 serves
Takes: 30 minutes
Ingredients:
400g pork mince (or half pork, half beef mince)
1 egg, beaten
1 onion, finely diced
2 garlic cloves, crushed
½ tsp ground allspice
½ tsp ground nutmeg
½ tsp ground cardamom
200g fettuccine
4 Tbsp olive oil
1 onion, sliced
1 Tbsp flour
2 cups chicken stock
2 cups coconut cream
2 Tbsp soy sauce
2 Tbsp lemon juice
2 Tbsp redcurrant jelly
1 tsp ground allspice
½ tsp ground nutmeg
Salt & pepper
Small handful fresh dill, to serve
Method: To make the meatballs, combine mince, egg, onion, garlic and spices in a bowl. Season generously with salt and pepper. Mix with your hands until thoroughly combined. Form the mixture into small balls. Place the meatballs on a baking tray, cover with plastic wrap and refrigerate until needed.
In a large pot of salted boiling water, cook the fettuccine according to packet instructions.Heat a large frying pan over a medium-high heat. Add 2 tablespoons of oil and cook meatballs in batches, until browned. Remove and set aside.
In the same pan, add the remaining oil and sliced onion. Cook for 5–6 minutes, until softened and translucent. Whisk in flour and cook for a further 1–2 minutes. Add chicken stock, coconut cream, soy sauce, lemon juice, redcurrant jelly, allspice and nutmeg. Season to taste with salt and pepper.
Return browned meatballs to the pan, reduce the heat to low, and simmer, stirring occasionally, until the meatballs are cooked through and the sauce has thickened, about 10–12 minutes. Add a spoonful or two of the pasta water, if needed, to loosen sauce to your desired consistency while cooking. Fill serving bowls with fettuccine and top with meatballs, extra sauce and fresh dill.
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